These crispy cottage cheese chicken nuggets are golden on the outside, juicy in the center, and packed with flavor. Cottage cheese keeps them tender and moist, while Parmesan and a crunchy coating help create that crispy finish without deep frying.
They’re baked in the oven, easy to make, and perfect for lunch, dinner, meal prep, or a high-protein snack. Serve them with spicy ketchup, ranch, or your favorite dipping sauce.
Ingredients
For the Chicken Nuggets
- 2 lbs ground chicken
- 2 large eggs
- 1/2 cup cottage cheese
- 1/3 cup grated Parmesan cheese
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 2 teaspoons salt
- 1/2 teaspoon black pepper
For the Crispy Coating
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 3 tablespoons cornstarch
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
For the Spicy Ketchup
- 1/4 cup ketchup
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon Sriracha sauce
Instructions
Preheat the oven
Preheat your oven to 425°F. Line a large baking sheet with parchment paper and lightly spray it with oil so the nuggets do not stick.
Make the coating
In a shallow bowl, combine the grated Parmesan cheese, crushed cornflakes or panko breadcrumbs, potato starch, paprika, and dried parsley. Mix well until evenly combined and set aside.
Prepare the chicken mixture
In a large mixing bowl, add the ground chicken, eggs, cottage cheese, grated Parmesan, garlic powder, onion powder, paprika, salt, and black pepper. Mix gently with your hands or a spoon until everything is just combined. Do not overmix, or the nuggets can become dense instead of tender.
Shape the nuggets
Scoop small portions of the chicken mixture and place them into the coating bowl. Lightly coat each piece, then shape into small or medium flattened oval nuggets. Place them on the prepared baking sheet, leaving a little space between each one. Keep in mind they will shrink slightly while baking.
Bake until crispy
Lightly spray the tops of the nuggets with olive oil. Bake for 15 minutes, then carefully flip each nugget. Return to the oven and bake for another 8 to 10 minutes, or until golden brown and fully cooked through. Medium-sized nuggets usually take about 25 minutes total. For extra crispiness, broil for the last 2 minutes.
Make the spicy ketchup
While the nuggets bake, combine the ketchup, Worcestershire sauce, and Sriracha sauce in a small bowl. Stir well and serve with the warm nuggets.
Save this Crispy Cottage Cheese Chicken Nuggets recipe to your Pinterest board so it’s easy to find the next time you need a quick, crispy dinner everyone will actually want to eat.
Tips & Tricks
Drain the cottage cheese if needed
If your cottage cheese has a lot of extra liquid, drain it first. Too much moisture can make the mixture too soft and harder to coat.
Don’t overmix the chicken
Mix just until everything comes together. Overmixing can make the nuggets dense instead of tender and juicy.
Use medium-sized nuggets
Smaller nuggets cook faster but can dry out quickly. Medium-sized nuggets stay juicier and are easier to flip.
Press the coating on well
After rolling the nuggets in the coating, gently press the panko and Parmesan mixture onto the surface so it sticks better during baking.
Chill before baking
If the mixture feels too soft, place the shaped nuggets in the fridge for 15 to 20 minutes before baking. This helps them hold their shape.
Brush with oil for better crispiness
If you do not have cooking spray, lightly brush the tops with olive oil before baking. This helps them turn golden and crispy.
Broil for extra crunch
For an even crispier finish, broil the nuggets for the last 2 minutes, but keep an eye on them so they do not burn.
